Roasted Brussels, Ribeye, Habanero

Serves 2

INGREDIENTS:

Warm Salad
100g brussel sprouts, roasted
300g ribeye steak, cooked medium rare and chilled
50g pine nuts, toasted
Salt and pepper, as needed
crunchy salt, olive oil, chives

Brussel Sprouts
140g brussel sprouts
1 T olive oil
salt and pepper, as needed

Habanero Vinegar
1 habanero, about 8-9g
50g orange juice
50g red wine vinegar
50g sugar
.5 clove garlic

DIRECTIONS:

Warm Salad:
Warm the habanero vinegar until it comes to a boil.
Slice the ribeye into ¼ inch slices across the grain of the meat.  While still warm toss the ribeye and warm brussel sprouts with 4 T of the habanero vinegar sauce, more to taste if you like it stronger.  Season with salt and pepper.
Garnish the warm salad with snipped chives, pine nuts and crunchy salt.

Brussels:
Preheat oven to 375ºF.
Clean the ends from the brussel sprouts and cut in half.  Remove the core with a paring knife.  Toss the brussel sprouts and fallen leaves with the olive oil and salt and pepper.
Pour out onto a roasting sheet pan or sauté pan.  Roast in the oven at 375ºF for 15 minutes until tender and caramelized.  Remove and keep warm.

Vinegar:
Add all ingredients into a small sauce pot.
Bring to a boil and puree until smooth.  Strain and reserve warm.

www.chefryanclark.com